FORT LEE, Va. - The U.S. Navy Culinary Advanced School hosted its first Culinary Specialist Apprenticeship Course graduation at the Joint Culinary Center of Excellence, part of the Quartermaster School here. The Navy's culinary school moved to Fort Lee from Naval Station Great Lakes late last year as part of the 2005 Base Realignment and Closure actions.
"This is the beginning of the journey you started when you raised your right hand," said Cmdr. Thomas J. Neville III, weapons system support officer, U.S. Marine Corps aviation platforms, Defense Logistics Agency, Richmond, Va. "This is your first stepping stone into the fleet and into the different ships, boats and stations you will be joining."
The 27 students completed the 25-day training program with a combined grade point average of 92.11%, which qualified them as an honor class. On average, only six percent of classes achieve this status each year. To be recognized as an honor class, the combined GPA of all students has to exceed 92% at the completion of the course.
This accomplishment added to the significance of the graduation ceremony.
"Being able to celebrate our first graduation, in our new home, with an honor class definitely sets a high bar for following classes," said Senior Chief Petty Officer Robert Kroeger, senior enlisted leader, Navy culinary school.
The course, which included training in naval organization and equipment, sanitation and nutrition and Joint cooking and baking instruction with Army and Marine students, prepared the Sailors to perform their mission aboard naval vessels, submarines and shore bases around the world.
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